(Serves 4 – 6)
- 2 litres water
- 1 trotter
- 500 g pork bones
- 1 onion, quartered
- 2 carrots
- 6 peppercorns
- 3 whole cloves
Put everything in a large pot and bring to the boil. Simmer slowly for 5 hours. Pour through a sieve and keep to one side.
- 100 g (110 ml) butter
- 100 ml boiling water
- 280 g (500 ml) cake flour
- 5 ml salt
- 1 large egg
Melt butter in boiling water. Put flour and salt in a large mixing bowl, make a hollow in the centre and pour egg in it. Add warm butter mixture and stir to form a dough. Knead lightly for a few minutes.
- 500 g leg of pork or pork shoulder, finely cubed
- 200 g pork mince
- 3 rashers of bacon, finely cubed
- 10 sage leaves, finely chopped
- 5 ml salt
- 5 ml white pepper
- 5 ml freshly ground black pepper
Combine all the filling ingredients and mix well in a mixing bowl.
Now make the pies. Preheat oven to 150 °C. Roll dough as thinly as possible. Grease small muffin pans (or a cake pan) with butter. Cut circles (or one big one) of dough to fit pans. Line pans with dough. Fill with meat filling. Cut lids (or one big one) out of remaining dough and cover pies neatly. Cut a hole in the top of each – after baking, you’ll pour the stock in there. Bake for half an hour. Raise temperature to 180 °C and bake for another half hour. Take pies out of pans and put them on baking trays, upside down. Put back in the oven for 15 minutes, but switch the oven off before you do so. When they’ve cooled down a bit, use a syringe and fill each with a little stock. (If the stock has congealed, heat it a little to melt.) Serve with pickled onions, gherkins and piccalilli.
To drink: A dark ale like Guinness